Chicken fried rice
Souped Up Recipes · ♥ 5K likes · 146.6K views · 16 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 piece chicken breast
Butterfly the chicken breast into two halves.
- ½ tsp salt
- ½ tsp paprika
- ⅓ tsp sugar
- garlic powder
- ½ tbsp soy sauce
- ½ tbsp Chinese cooking wine
- white pepper
Season the chicken with salt, paprika, sugar, garlic powder, soy sauce, Chinese cooking wine and white pepper, mix thoroughly and set aside 15 minutes.
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ tsp dark soy sauce
- sesame oil
Combine the soy sauce, oyster sauce, dark soy sauce and a drizzle of sesame oil in a sauce bowl and set aside.
- 1 tbsp vegetable oil
Heat the wok until smoking, add a tablespoon of vegetable oil, drop to medium and cook the chicken a few minutes each side to golden brown.
Remove the chicken, cool a few minutes and dice into cubes; it need not be cooked through as it finishes in the rice.
- 1½ tbsp oil
- 2 whole beaten eggs
Clean and reheat the wok, add one and a half tablespoons of oil and pour in the beaten eggs, stirring quickly and cutting into big chunks with a spatula, then remove so the dark soy sauce does not dull their colour.
- 1 tbsp oil
- 1 tbsp garlic
- 1 tsp ginger
- 5 oz vegetable mix
Add another tablespoon of oil on medium and stir the garlic, ginger and vegetable mix a couple of minutes.
- 500 g cooked rice
Turn to the highest heat, add the cooked rice, stir a minute or two, drizzle in the sauce and mix a few minutes.
- ¼ cup diced green onion
- toasted sesame seeds
Return the chicken and egg, toss a minute, then add the diced green onion and sprinkle toasted sesame seeds to serve.